Red chile sauce el cholo

Yield: 4 Servings

Measure Ingredient
5 \N Dried Poblano or Anaheim chiles
¼ cup Liquid from boiling the chiles (see the instructions)
¼ cup Olive oil
1 cup Onion; chopped
1½ teaspoon Garlic; minced
1 teaspoon Cumin; ground
1 teaspoon Oregano; ground
3 tablespoons Chile paste (see the instructions)
2 cups Canned tomatoes; w/puree, crushed
½ cup Chicken broth
\N \N Salt
\N \N Pepper

Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@...

(Joel Ehrlich)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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